Wednesday, December 5, 2012

going bananas

The next instalment in the instant gelato range. My love affair with banana gelato continues, almost as good as via Nazionale in a Roma and without the 27 hour flight!
The fancy pants additions are some toasted cake triangles and a raspberry compote.

Instant Banana Gelato
  • 4 large bananas
  • 200ml thickened cream
  • 1/2 teaspoon cinnamon
  • 30g icing sugar (optional or a table spoon of honey)
  • juice of half a lemon
Method
  • Slice bananas into 1 cm pieces. It is best to try and lay them flat so that when you put them in the food processor they aren't in big clump.  Squeeze over the lemon juice to stop them going brown. Freeze until firm, about an hour, or do it the day before.
  • Banana and remaining ingredients to a food processor and blend for 60 seconds, until smooth.
Again so simple and it's fruit so it's healthy right?

Monday, December 3, 2012

History repeating

With the party season well and truly upon us, I remember the party food of my childhood. Not kids food but the food the adults would have, smoked oysters, cheese and cabanossi, and vol au vents
Bacon Canapes (pronounced KaNaps not Canopay) are pretty lame but I remember them so fondly, mainly for making an appearance at every function. They were also something that as a kid I could make.
I have upgraded the ingredients from the orginal, maybe just a sign of the times, free range bacon, colby instead of plastic cheese, butter instead of margarine.

Bacon KaNaps
  • 1 bagette
  • 2 rashers of bacon, sliced in 2cm pieces
  • 6 sliced of colby cheese quatered
  • butter
Method
  • Slice the bagette into 1 cm pieces
  • Spread with a little butter and place on a baking tray
  • Place a piece of cheese on each round
  • Top with a piece of bacon
  • Bake at 180 degrees for 25-30 minutes until golden.